Testing for allergenic residues in wine, a storm in a teacup?

Karien O'Kennedy and Wendy Jonker - 05 Mar 2017

A study was commissioned by Winetech to determine whether it is necessary for wineries to have every batch of wine tested for potential residues if allergenic proteins were used as processing aids during the winemaking process. Such a practice will not just be time consuming, but also very costly. We are happy to report, based on this study and similar studies done in Australia and Europe, that the testing of every batch is not required if good winemaking practices in terms of the use of fining agents, as well as specific filtration guidelines, are followed. Producers who fine their wines, but intend to sell them unfiltered will have to label the allergenic agent used or alternatively test each batch, since residues above the OIV/EU legal limit of 0.25 mg/l may remain.

How Oxygen Can Enhance Or Destroy White Wine

Alex Berezow - 20 Jan 2017

In order to determine how aging and oxygen change white wine over time, a team of Stellenbosch University researchers subjected Sauvignon blanc to a seven-month-long experiment.

THE IMPACT OF NUTRIENTS ON AROMA PRODUCTION BY S. CEREVISIAE, NON-SACCHAROMYCES YEASTS AND LACTIC ACID BACTERIA IN MIXED FERMENTATIONS

Drs D Rossouw, H Musarurwa, N Jolly, B Divol and Prof F Bauer - 04 May 2016

EXPLORING AND EXPLOITING THE UNIQUE SOUTH AFRICAN VINEYARD MICROBIAL DIVERSITY FOR SUSTAINABLE OENOLOGY

Researchers: Drs E Setati, B Divol and Prof F Bauer - 04 May 2016

STATUS OF YEAST ASSIMILABLE NITROGEN (YAN) IN SOUTH AFRICAN GRAPE MUSTS. IMPACT OF CULTIVAR AND AREA.

Dr Astrid Buica - 29 Apr 2016

DEVELOPMENT AND IMPLEMENTATION OF GC-MS/MS METHOD FOR THE DETERMINATION OF VOLATILE SULPHUR COMPOUNDS (VSC) RELATED TO OFF-FLAVOURS IN WINE

Researcher: Dr Astrid Buica - 29 Apr 2016

MANAGEMENT OF AROMATIC THIOLS IN SOUTH AFRICAN WHITE WINES

Researcher: Prof Wessel du Toit - 29 Apr 2016

METHOD DEVELOPMENT: SMOKE TAINT PRECURSORS

Researcher: Dr Astrid Buica - 29 Apr 2016

THE CONTRIBUTION OF YEAST AND BACTERIA TO SMOKE TAINT SPOILAGE IN WINE

Researcher: Heinrich du Plessis, ARC Infruitec-Nietvoorbij - 29 Apr 2016

Thank you!

You have successfully signed up.

Thank you!

Your post has been sent for moderation.